Wonger's creamed schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels
• 4 cups sour cream
• 4 cups whipped cream
• 4 cloves garlic, finely chopped or pressed
• 4 slices of processed cheese (Cheddar or Chester)
• salt and pepper
• Marjoram, dried
• Worcestershire sauce
• 250 g fresh mushrooms, sliced
• n. B. Clarified butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Lightly pound the schnitzels and season with salt, pepper, and plenty of marjoram. Heat a little clarified butter in a roasting pan and fry the schnitzels on both sides with the lid slightly open. Remove the schnitzels and keep warm. Add a cup each of cream and sour cream to the roasting pan and fry uncovered, stirring constantly, until the cream begins to brown. Deglaze with half a cup each of cream and sour cream. Add the schnitzels, add the garlic, and season generously with marjoram. Cover and braise the schnitzels in the oven at 180°C (top/bottom heat) for 1 hour and 45 minutes, adding sour cream and cream every 15 minutes until all the sour cream is used up. Add the mushrooms about halfway through the braising time. Scrape off any brown crust that forms around the edges with a spoon and add it to the sauce. Remove the roasting pan from the oven and keep warm. Tear the processed cheese into small pieces, add it to the sauce, and let it melt. Season with salt, pepper, and Worcestershire sauce. Serve with bread dumplings, Bohemian dumplings, or noodles, and a simple cucumber salad dressed with oil, vinegar, and dill.